Putong Puti

another guest was asking for the putong puti recipe. i am posting a simple one here as i’m putting it in the cookbook.

The simplest putong puti is made by soaking some rice in water overnight. Grind it with the water in a blender to make a thickish batter, then add a bit of baking powder (about 1/2-2/3 teaspoon for every cup of rice), sugar and optional salt. Pour batter into brioche tins or other mold (spray with cooking spray first) and steam for 15-20 minutes. You can also add an egg (gives more lift, gives color), top it with cheese and/or salted duck egg. there are many more variations which i won’t go into here.

Putong-puti the way it’s made traditionally is a bit tedious to copy in the home. You’d have to soak rice (preferably year-old rice called laon), then divide it into parts. One part is allowed to ferment with sugar for several hours while the rest are allowed to dry. Then everything is combined once again with the rest of the ingredients and allowed to ferment for several more hours, after which it is ready to be steamed into puto. If you are willing to experiment with this recipe, e-mail me at stefoodie[at]gmail[dot]com and we can talk about it. Thanks.

49 Comments

L.M.
on 26 October 2005 at 13:17

I’m actually on a desperate hunt for a traditional galapong puto my late mother used to make when I found your very informative post online. Thank you!! I’ve made several unsuccessful puto attempts in the past but I’m not ready to give up yet! I’m willing to learn &#38; try the more complicated procedure you mentioned, so I’ll be in touch with you at the other email you provided so we can discuss it. Thanks again!!

from: bongputo@live.com
hi, I have a free sample of galapong rice flour to make putong puti w/ easy steps to follow
to make galapong batter. email me your address so I can ship this sample. thanks bong carlos.

Please email me, and give me your puto recipe. I want to learn about that ferment for several hours. I want a details like 8 hours for ferment or you can do it for overnight. Please response, I’m really interested to learn. Thanks judy

Hi,
if you dont mind can you give the recipe of your putong puti…i love that puto but the problem was i dont have the recipe of it..im so happy if you could send me the recipe thank you….lisa of pennsylvania

can i use “malagkit”sweet rice” instead of rice in making “putong puti”? can i have your other recipe too? do u have a recipe of “putong puti” like the ones made in pangasinan? they’re really good even without any toppings. thanks!

I’d really like to try the simply puto recipe you have here, but the amounts and ratios of the ingredients seem a bit vague; I’m almost positive I’d screw it up. Do you think you could give me more specific amounts?

i really love putong puti, even my family – we always bought to Malabon. i’d like to prepare and cook it but i don’t have a recipe and cooking procedure. can you give me your recipe of putong puti, please and am planning to sell in my neighbors.

Hi, I have a nephew who has a severe allergy for wheat. It sad to see that everytime there’s a party he can’t eat the cake. I am looking for recipes that don’t have wheat flour, such as puto. I would really appreciate it if you will send me your recipe for puto. The simplest recipe would be fine. I am also curious if you have any recipe of puto that has coconut milk in it?

can you give me your puto recipe? I like to make it with sweet rice, pls give me the exact measurement of each ingredients, how many cups of sweet rice,baking powder and how much sugar do i need for each cup of rice, i will appreciate it thenks…

I’m so happy to bumped into this website:o) I would like also to ask for you putong puti recipe or any puto recipe as long as thiers no eggs on it coz i’m allergic to eggs. Thanks and Happy New Year!!!

i read your article and im so interested to get your recipes.coz my kids luvd puting puto but i dont know how to make it.i really want your recipes coz its very simple.hope can you give me your recipe and i want to thank you in advanced.more power n god bless you.

I’m very much interested to learn how to cook puto the way our grandma used to make. Pls. furnise me a copy of the recipe. More power for sharing to the readers your recipe. God bless you more and more.

Hello everyone, I read your blog, and wonder how many of you the simplest way to make puto, I experimented with my recipe and came out just scrumptous. I would like to post my recipe but this little window does not have enough space to post it. The funny thing about my puto you can color it in so many different ways!! So write on. Liz R.

I’ve spotted your website today and found i really nice. Can you give me substitute for soaking rice. It’s hard for me to go to a market having rice grinder. I would like to ask if you could provide me a recipe using the rice flour for putong puti.

I was just making putong puti just minutes ago. Instead of soaking rice and blendarizing it, I used rice flour. I also steamed it covered. It took me 1 hour and 30 minutes to cook it! I was using a pie-shaped tin foil as a mold. It was slightly creamy (uncooked batter) on the bottom. Am I doing anything wrong? The only step I didn’t follow was spraying the tin foil with cooking oil – would that be the cause? Or should I steam it uncovered since I was afraid of the buildup of steam condensation in the pot dropping on the puto and making it wet….Please let me know. I am always looking for improvements cooking things like this 🙂

Hi there,
I am really interested in the old style or traditional puto that our neighbor used to make and I used to sell as a child. Nobody seem to make them or sell them anymore all the ones I tried just uses flour which I don’t like because of my diabetes. Your reply is much appreciated.

I would like to request for a copy of the complicated puto recipe. Most of the recipes I searched in the web are wheat flour based and I am not convinced that the puto we used to have in the Philippines is made from wheat flour. Thank you.

Hello. I just read your recipe for putong puti and I too am interested in the traditional fermenting method using rice. Would you please e-mail the entire recipe to me? I will need the specifics of the ingredients and procedure/how-to’s. Also, would you have an alternate recipe using rice flour that is available in the Oriental stores?Thank you for being so generous of your time and sharing this old time favorite recipe.

I’ve been looking for this kind of recipe. Could you please email me your recipe for puto? Do you think it would matter if I used mochiko flour instead of soaking rice in water? Is this regular rice or sweet rice? Thank you!

Hi, I’ve been noticing that lots of people are looking at this page — sorry I don’t have a full update yet. I’m actually working on this recipe this month. I think I’m finally getting somewhere, but it’s not perfect yet. Please be patient! I promise to post whatever results I get by end of month!

Please send me a traditional fermented type putong puti recipe. I would really appreciate it. I like the challenge… I like that kind of puto. Does this recipe calls for yeast instead of baking powder? how does it ferment?
Thank you very much!
Norie

Hi,
I am a cook myself and I have been criticizing silently how the filipino desert store prepare our kakanin, paarticularly the kutsinta and puto. I grew up in the Philippines where they are making the puto, (bario obrero) and I haven’t tasted any, I mean any, puto recipe that could come close with what we have in the Philippines. Can you share me yours?

…..thanks a lot that i found your traditional putong puti. i,ve been searching for a long time for this recipe, it will be a great pleasure if you will share yours. I do prefer using a rice flour , please send me copy of your recipe …. thanks a lot in advance.

Please email me the traditional putong puto recipe. I tried some of the puto recipes but I could not get the putong puto that I ate in the Philippines. This is the traditional putong puti with anise in a huge bilao.